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Do you cover the braised pork shoulder or leave uncovered in the oven?

I am braising a pork shoulder-butt in the oven in a large LeCreuset dutch oven. The liquid covered about 3/4 of the way up the pork, and the oven temperature is at 325. I read cover and cook until internal Temperature is 190. It seems like an awful lot of braising liquid and I feel it should be uncovered to reduce. May I ask some advice on whether to cover or not?Thanks.

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